Strawberry-Banana Pudding Icebox Cake Recipe

Active Time:

40 mins

Total Time:

4 hrs 40 mins

Servings:

Icebox cakes combine convenience with decadence. Beautifully layered, with fresh strawberries, bananas, and graham crackers in the mix, this warm-weather dessert will have everyone asking for seconds. While icebox cakes are typically stacked with whipped cream, this bright version calls for a lemon-scented pudding between the layers of graham crackers and fruit for a refreshing twist.

This fun take on banana pudding is creamy and light. A guaranteed instant hit with your family and guests, this recipe makes delicious use of the fresh strawberries you pick up at the local farmers' market.

Why Is It Called Icebox Cake?

Icebox cakes were so named due to the place they were stored before refrigeration was introduced to the public in the 1930s: the icebox. Iceboxes could store large blocks of ice, along with perishable items, like cakes or pies. These types of desserts quickly grew in popularity.

Often made with layers of cookies or cake, fresh fruit or chocolate, and a creamy filling, icebox cakes remain popular due to their bright flavors, quick preparation, and ability to be served straight out of the refrigerator—making them particularly appealing in the hot, summer months.

Ingredients for Strawberry-Banana Pudding Icebox Cake

To make this cake, you'll need mostly pantry staples, along with a few specialty ingredients.

For the pudding:

Granulated sugar: Sweetens the mixture.
Cornstarch: To thicken the pudding.
Salt: Enhances the flavor.
Large egg yolks: Enriches the pudding for a creamy texture.
Half-and-half: The liquid base; can substitute with half cream and half milk.
Butter: Helps thicken and stiffen the texture of the pudding for clean slicing.
Lemon zest and juice: Adds a bright, fresh tanginess.

For stacking:

Graham crackers: For layers within the cake, plus additional for topping.
Large bananas: Sliced and layered into the cake for a twist on traditional banana pudding.
Fresh strawberries: Layered into and on top of the cake.

For topping:

Heavy cream: Whipped for a fresh whipped cream topping.
Powdered sugar: Sweetens the whipped cream.

How To Make Strawberry-Banana Pudding Icebox Cake

Full recipe instructions are below, but here's a brief recap before you get started:

Step 1. Prepare the pudding: Whisk together sugar, cornstarch, and salt in a heavy saucepan. Whisk together egg yolks and half-and-half. Add to sugar mixture; whisk until smooth. Bring to a boil, whisking constantly. Remove from heat and whisk in butter and zest, then juice. Pour into a metal bowl set over a bowl of ice. Let stand until cold.
Step 2. Stack the cake: Line an 8-inch square pan with plastic wrap, extending over all sides. Place graham crackers in a single layer in bottom of pan. Top with banana slices, then strawberry slices, and half the custard. Repeat once, beginning and ending with graham crackers.
Step 3. Chill: Pull excess plastic wrap over cake; chill 4 hours or overnight.
Step 4. Remove: Lift cake from pan.
Step 5. Decorate: Beat cream until foamy; gradually add sugar, beating to medium-soft peaks. Spread over cake. Top with crumbled graham crackers and strawberry halves.

Can I Make Strawberry-Banana Pudding Icebox Cake Ahead?

This cake can be made up to one day in advance through Step 5, and chilled until ready to top and serve. Making this cake further in advance is not recommended—the fresh fruit will start to break down, causing the cake to become soggy over time. Note that it should be made at least 4 hours ahead to give the graham crackers enough time to soften before slicing.

Freezing is also not recommended for this cake—the custard may separate or become grainy once thawed.

Variations for Strawberry-Banana Pudding Icebox Cake

This simple cake is just made to be customized. Keep these substitutions in mind when needed:

Cookies: Swap the graham crackers with chocolate wafers, lemon thins, or any other thin, crisp cookie.
Custard: Not feeling lemony? Go for a standard vanilla pudding (store-bought or homemade) for layering into this cake.
Fruit: Bananas and strawberries can be swapped with mixed berries, ripe peaches, cherries, or any fruit that's in season.
Toppings: Substitute the homemade whipped cream with store-bought versions if needed.
Garnishes: Top with toasted nuts, chocolate chips, candied lemon peel, and more for a festive presentation.

How To Store Leftover Strawberry-Banana Pudding Icebox Cake

Icebox cakes are quick to make, but best served fresh (after about 4 hours of chilling to give the graham crackers time to soften).

Store leftover icebox cake in the refrigerator for up to 3 days. Any longer, and the fruit will start to break down and the dessert will become soggy.

More Icebox Cake Recipes You'll Love

Simple to make with short ingredient lists, these icebox cakes are the perfect treat for when a light, chilled dessert is what's called for:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 cup granulated sugar
1/4 cup cornstarch
1/8 tsp. salt
4 large egg yolks
2 cups half-and-half
3 Tbsp. butter
1 Tbsp. lemon zest plus 1/4 cup fresh juice (from 2 lemons)
27 graham cracker squares (about 2 1⁄2 x 2 1⁄2 in.)
4 large bananas, sliced
1 (16-oz.) container fresh strawberries, sliced
1 cup heavy cream
1/4 cup powdered sugar
Crumbled graham crackers and halved strawberries for topping

Directions

Make custard mixture:

Whisk together granulated sugar, cornstarch, and salt in a heavy saucepan. Whisk together egg yolks and half-and-half in a small bowl. Add to sugar mixture; whisk until smooth. Bring mixture just to a boil over medium, whisking constantly. Boil 1 more minute, whisking constantly; remove from heat. Add butter and zest; whisk until butter melts. Gradually whisk in juice just until blended.
Cool custard mixture:

Fill a sink or large bowl halfway with ice. Pour custard mixture into a metal bowl; place bowl on ice. Let stand, stirring occasionally, until custard is cold and slightly thickened, 8 to 10 minutes.
Prepare pan:

Line the bottom and sides of an 8-inch square pan with plastic wrap, allowing 4 inches to extend over all sides.
Make cake layers:

Place 9 graham cracker squares in a single layer in bottom of pan to form a large square. (Crackers will not completely cover bottom.)

Place a layer of banana slices, with sides touching, on graham crackers; place a layer of strawberry slices on top of bananas. Spread half of custard on top of strawberries.

Repeat layers once, beginning and ending with graham crackers.
Chill cake:

Pull excess plastic wrap at sides tightly over cake; chill 4 hours or overnight.
Remove cake from pan:

Lift cake from pan, using plastic wrap as handles. Remove plastic and transfer to a serving platter.
Make whipped cream:

Beat cream with an electric mixer on high speed until foamy; gradually add powdered sugar, beating until medium-soft peaks form. Spread on top of cake. Top with crumbled graham crackers and strawberry halves.

Frequently Asked Questions

Can I increase the size of this icebox cake?

Feel free to double the ingredients and stack this cake in a 9- by 13-inch pan instead of an 8-inch pan.
Can I use store-bought whipped cream and pudding for this icebox cake?

In a pinch, you can prepare store-bought pudding mix for this cake, along with using Cool Whip or store-bought whipped cream for topping.
How do I remove the plastic wrap from the cake after chilling?

After chilling, carefully lift the cake, gently coaxing the plastic wrap off of the bottom of the cake as you place it onto a serving platter.
How do I keep the layers even when making this icebox cake?

Measure the pudding and divide into two equal portions for perfectly even layers.